Zucchini pancake, How to make Savory Zucchini Pancakes

Why should pancakes always be sweet? Let’s flip that idea — literally.

I’ve always wondered — who made the rule that pancakes had to be sweet?

On rushed mornings or those slow ones when you crave something warm, filling, and wholesome, a sugary stack with syrup just doesn’t hit the spot. So I flipped the idea — and the pancake — into this savory zucchini breakfast pancake, made with besan (gram flour), rice flour, and a dash of everyday spice to keep it comforting and familiar.

All content on this page — including the Zucchini pancake/ Savory Pancake or Gluten free pancake story, wording, presentation, and styling — is original and exclusively created for Sandyathome. Copying, rewriting, paraphrasing, or reposting any part of this content is strictly not allowed under any circumstances.

No soaking. No fermentation. No waiting. Just a quick stir-and-pour gluten-free batter that hits the tawa and crisps up beautifully.

It isn’t a uthappam. It’s not quite a puda either.
It’s just breakfast reimagined — warm, golden, and savory to the core. I am sure you guys will love it!!

Bite of History: Zucchini pancake

Savory pancakes have existed across cultures long before zucchini entered Indian kitchens.
From adai and thalipeeth in India to hobak jeon in Korea and zucchini fritters in Italy, the idea of mixing vegetables with flour and pan-cooking them is timeless.
This recipe? A modern tiffin with old-soul roots.

Jump to Recipe

Ingredient Role Table in Zucchini pancake

Ingredient	Role in the Recipe
Zucchini (grated)	Adds moisture, mild flavor, and soft texture. It’s the main veggie body of the pancake.
Besan (Kadalai Maavu)	The base flour — rich in protein and helps bind the batter. Gives a nutty, earthy flavor when toasted.
Rice Flour	Adds crispiness to the edges and keeps the pancake from being too dense.
Onion	Adds sharpness, sweetness, and texture contrast. Gives a tiny bite in every pancake.
Green Chili	Provides gentle heat and a burst of freshness. Optional if making for kids.
Cumin Powder	Brings warmth and depth. Helps digestion and complements the besan flavor.
Salt	Enhances all the other flavors. Essential for balance.
Water	OPTIONAL: Helps adjust the batter consistency. Enough to make it spreadable, not runny.
Oil (for cooking)	Used for roasting the pancake till golden. Adds flavor and prevents sticking.

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Zucchini pancake, How to make Savory Zucchini Pancakes

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Breakfast, Snack, TiffinCuisine: Indian Fusion / Global VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Golden, crisp-edged savory zucchini pancakes made with besan and rice flour — soft on the inside, wholesome all around. Perfect for breakfast with curd or chutney on the side.

Ingredients for Savory Zucchini Pancake

1 nos. 1 Small zucchini (grated)
½ cup, ½ Besan (kadalai maavu / gram flour)
¼ cup, ¼ Rice flour
1½ tablespoons, 1½ Onion ( finely chopped )
Salt to taste
¼ cup, ¼ OPTIONAL :Water (as needed around ¼ for a spreadable batter)
4 teaspoon, 4 Oil/ Butter (for cooking about 1–2 teaspoons per pancake)

Directions to make Savory Pancakes

Grate the zucchini
Wash and grate the zucchini with the skin on. Use it immediately as it releases water.
Mix the batter
In a mixing bowl, add grated zucchini, besan, rice flour, chopped onion, green chilli, cumin powder, and salt. Mix everything well.
Add water gradually ONLY IF NEEDED
Pour in water little by little IF NEEDED and stir to make a thick, spreadable batter — similar to adai batter, not too runny.
Pour and spread
Heat a greased tawa, pour and spread the zucchini-besan batter onto the pan and gently spread it into a small circle — like a thick dosa or uthappam
Cook until golden
Drizzle a little oil around the edges. Cook for 2–3 minutes or until the bottom turns golden and crisp.
Flip and Serve
Flip the pancake and cook the other side for 1–2 minutes until golden and cooked through, then serve hot with thick curd, mint chutney, cream cheese or whipped cream.

Notes

1 cup = 250 ml

Directions to make zucchini pancakes with step by step images

Grate the zucchini
Wash and grate the zucchini with the skin on. Use it immediately as it releases water.
Mix the batter
In a mixing bowl, add grated zucchini, besan, rice flour, chopped onion, green chilli, cumin powder, and salt. Mix everything well.
Add water gradually (optional step)
Pour in water if needed little by little and stir to make a thick, spreadable batter — similar to adai batter, not too runny.
Pour and spread
Heat a greased tawa, pour and spread the zucchini-besan batter onto the pan and gently spread it into a small circle — like a thick dosa or uthappam
Cook and Serve
Cook the pancake with a little oil for 2–3 minutes until the bottom is golden and crisp, then flip and cook the other side for 1–2 minutes; serve hot with curd, mint chutney, cream cheese or whipped cream.

Quick and easy zucchini pancake cooked on tawa, perfect for a savory breakfast or tiffin. — Zucchini savory pancakes by Sandhya Riyaz

Pro Tips to make tasty Zucchini pancake

Let the batter rest for 5–10 minutes — it helps the rice flour hydrate and gives a better crisp.
Don’t skip the rice flour — it’s the key to that golden, crunchy edge.
Use a well-seasoned cast iron tawa for best texture (non-stick works too, but no smoky flavor).
If the batter turns watery after grating zucchini, add a spoon of besan to fix it.
Make mini pancakes for kids and skip the chilli if needed.

Serving Suggestions Glutem Free Savory pancake

Serve hot with thick homemade curd, mint chutney, or tomato-onion chutney.
You can make it like dosa even roll it up like a wrap with spiced hung curd or cream cheese inside.
A hot cup of chai or filter coffee on the side makes it a complete breakfast moment.

FAQ – Zucchini pancake/ Gluten free pancake

Q: Can I make savory zucchini pancakes without eggs or baking soda?

A: Yes! This recipe is naturally eggless and doesn’t need any rising agent. The besan and rice flour combo creates a fluffy yet crisp texture without extras.

Q: How do I keep zucchini pancakes from becoming soggy?

A: Lightly squeeze grated zucchini before adding to the batter. Also, avoid covering the pan while cooking — it traps steam and softens the pancake.

Q: Can I make these savory pancakes ahead of time?

A: They’re best fresh off the tawa, but you can prep the batter and refrigerate for up to 6 hours. Stir well before using, as zucchini may release more water.

Q: Are these Indian zucchini pancakes good for lunchbox or tiffin?

A: Absolutely! Make them slightly thicker so they stay soft even after cooling. Pack with a side of thick curd or chutney.

Q: Is this zucchini pancake recipe gluten-free?

A: Yes, it’s naturally gluten-free as it uses besan (gram flour) and rice flour — no wheat or maida.

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